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Morrocan Roasted Chicken
This recipe is passed down from my Greek friend Marinela. It is a family favorite in her family and now a family favorite in ours as well. You can use dried apricots or whatever dried fruit you have on hand but do use the pitted prunes ;)
I often do a whole roasting chicken for presentation and then add 4-6 bone-in chicken thighs in the roasting pan as well since more people enjoy the thighs. If you're feeding a family of 4, the whole chicken works just fine. Serve over couscous or for your gluten free friends, rice or quinoa works very well to enjoy the juices. Enjoy!
Preheat oven to 400 degrees. Wash chicken and rub with lemon juice inside and out. Season with salt and pepper- inside and out.
2.
Place on a roasting rack in a deep pan, bake in oven at 400 degrees for 15 minutes until slightly browned. Take chicken out, turn down oven to 350 degrees.
3.
Add to roasting pan dried fruit, nuts, and juice, pour honey over chicken. The fruit and nuts on the bottom of the pan should be mostly covered by the juices, if not add more. This prevents them from burning and drying out.
4.
Continue baking for at least another hour- depends on the size of the chicken. Baste chicken with honey & juices as often as you like.
5.
Serve on platter for presentation and garnish with parsley.
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